Ingredients
Serves 2–3Main Ingredients
- 1 medium sized kabocha squash
- 2 tbsp YUZUCO Yuzu Kosho
- 2 tbsp YUZUCO Yuzu Juice
- 2 tbsp olive oil or avocado oil
- 2 sprigs fresh thyme (or dried)
- To Finish
- Flakey sea salt
- Olive oil
Instructions
1
Preheat oven to 350–375°F.
2
Wash the kabocha squash and cut into wedges.
3
In a large bowl or on a baking sheet, place the wedges.
4
In a small bowl, mix olive oil, yuzu kosho, and yuzu juice — this helps evenly distribute the yuzu kosho.
5
Pour the mixture over the squash and mix thoroughly with your hands. (No extra salt is needed since yuzu kosho is salty.)
6
Roast for 30–45 minutes, flipping halfway through to ensure even caramelization.
7
Once the skin is tender enough to eat, remove from oven.
8
(Optional) Torch the skin lightly for a smoky finish.
9
Plate and garnish with more olive oil, thyme, and flakey sea salt.
